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Stained Glass Holiday Cookies Recipe
These classic holiday cookies are seriously upgraded thanks to the superfood ingredients. Using maple syrup for the windows, and cacao powder and pomegranate powder for the chocolate cookie dough, they’re a beautiful addition to any holiday cookie spread. The best part: they’re vegan, paleo and gluten free!
INGREDIENTSCookie Dough Ingredients: ½ cup Navitas Organics Cacao Powder Optional: 2 tsp. Navitas Organics Pomegranate Powder 2 cups almond flour ½ cup tapioca flour (or sub. coconut flour) ¼ cup + 1 Tbsp. maple syrup ¼ cup liquid coconut oil ¼ cup maple syrup Flax egg (Let 1 Tbsp. flaxseed meal sit with 2 Tbsp. water for 10 minutes) ½ cup baking powder 1 tsp. vanilla extract ¼ tsp. salt Window Ingredients: ⅓ cup maple syrup |
DIRECTIONSPreheat oven to 350˚F. Separately combine dry and wet cookie ingredients then blend into a dough. After dough has chilled in fridge for at least one hour, roll it out to ¼-inch thick and cut into a donut shape. Place cutouts onto a parchment-lined cookie sheet and bake for 10 minutes. After cookies have cooled, boil ⅓ cup maple syrup to 250˚F and pour into cookie centers. Peel off parchment once cooled. Makes about 12 cookies
Submitted by @stashas_kitchen |
These classic holiday cookies are seriously upgraded thanks to the superfood ingredients. Using maple syrup for the windows, and cacao powder and pomegranate powder for the chocolate cookie dough, they’re a beautiful addition to any holiday cookie spread. The best part: they’re vegan, paleo and gluten free!
Ingredients
-
½ cup Navitas Organics Cacao Powder
-
Optional: 2 tsp. Navitas Organics Pomegranate Powder
- 2 cups almond flour
- ½ cup tapioca flour (or sub. coconut flour)
- ¼ cup + 1 Tbsp. maple syrup
- ¼ cup liquid coconut oil
- ¼ cup maple syrup
- Flax egg (Let 1 Tbsp. flaxseed meal sit with 2 Tbsp. water for 10 minutes)
- ½ cup baking powder
- 1 tsp. vanilla extract
- ¼ tsp. salt
Cookie Dough Ingredients:
Window Ingredients:
⅓ cup maple syrup
Directions
- Preheat oven to 350˚F.
- Separately combine dry and wet cookie ingredients then blend into a dough.
- After dough has chilled in fridge for at least one hour, roll it out to ¼-inch thick and cut into a donut shape.
- Place cutouts onto a parchment-lined cookie sheet and bake for 10 minutes.
- After cookies have cooled, boil ⅓ cup maple syrup to 250˚F and pour into cookie centers.
- Peel off parchment once cooled.